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GARLIC BAKED VEG. W/ SPOONBREAD TOPPING

Source of Recipe

Francie


List of Ingredients

2 tb Butter
3 lg Cloves garlic
2 ts Flour
1 ts Salt
1/4 ts Lemon pepper seasoning
1/8 ts Crushed rosemary
2 c Shelled fresh peas
2 c Thinly sliced peeled
.. potatoes
1/3 c Thinly sliced onion
2 md Firm ripe tomatoes; skinned
.. and thinly sliced

Spoonbread topping:
1 Clove garlic
1 1/3 c Milk
1 tb Butter
1/2 ts Salt
Dash nutmeg
1/4 c Cornmeal
2 Eggs
3/4 c Grated cheese



Recipe

TOPPING:
Press garlic to make 1/4 tsp; add to milk along
with butter, salt, and nutmeg. Gradually stir in
cornmeal, bring to a full boil, stirring
constantly, and boil 1 minute until thick. Remove
from heat. Separate eggs and beat yolks lightly.
Stir a little hot mixture into yolks, then combine
with rest of cornmeal mixture. Stir in cheese.
Beat egg whites until barely stiff; fold into
cornmeal mixture.RECIPE: Melt butter. Press garlic to make 3/4 tsp. Add to
butter, along with flour, salt, lemon pepper, and
rosemary. Layer vegetables in souffle dish; peas,
potatoes and onions; top with tomato slices,
putting some of the seasoned butter on each layer.
Cover tightly and bake at 350°. 30 minutes.
Uncover, pour topping over. Return to oven and
bake another 30 minutes until browned.